Well hello there, it’s been a while. What have I been up to? Oh, just baking, working and living. Here are a few updates from the past few weeks:
We went up to the cabin to winterize it. What does that entail? Me playing Yoshi’s Island and sitting by the wood stove while Jesse freezes his booty off emptying the water tank and pipes so they don’t freeze, burst and ruin all the retro video games. Oh and I baked pie crust cookies, for you know, recipe testing and development. Okay, maybe I just really wanted some comfort cookies and these pie crust cookies are a wee bit nostalgic for moi. They remind me of baking pies with grandma because we’d always roll up the scraps with cinnamon and call them cookies. And honestly, I liked those better than the pies most of the time. Because really, the crust is the best part.
We drove down to Ithaca to visit my family over this past weekend. We ate a lot of good food, played a lot of games (including Spoons, Settlers of Catan, Upwords, Golf, and Rummikub), and took long walks wearing high visibility orange (hello opening weekend of gun season). We took the fur babies with us, of course, and they had the best time running all over my parent’s little chunk of heaven (and yes they wore orange as well). Oh and they probably gained 5lbs each because kibble is almost always paired with beefy treats at my parent’s house. My sister brought her gaggle over for brunch and the kiddos pronounced Jesse and I King and Queen…of something…I’m not quite sure, but we had some seriously undeserved celebrity status. And paper crowns. And a truly epic game of hide and go seek.
As mentioned, my mom and I baked a lot. Among the items baked was a second rendition of the pie crust cookies I made up at the cabin. This time using my ravioli stamp to make bite sized apple pies encased in a scrumptious almondy pie crust. These turned out to be one of the best things I’ve ever tasted, buuuuut of course I forgot to bring the good camera down to Ithaca, so you’ll have to take my word on the ravioli stamped pie crust cookies (I’ll share a post on these lovelies soon).
Oh and speaking of ravioli, baking and Grandma, we whipped up a batch of butternut squash ravioli together while I was home. It was really nice to spend some time doing what we loved, with people we love. And have those precious conservations like this one:
Me: So what are you going to do for your birthday Grandma?
Grandma: Oh Loody, probably something wild like get a mammogram.
love. this. woman.
Marzipany Pie Crust Cookies
1/2 cup butter, cubed and cold
1/2 cup almond paste, cubed and cold
1 3/4 cups all purpose flour
1 teaspoon sugar
pinch of salt
1/2 cup icy cold water
1 teaspoon apple cider vinegar
for the filling
1/4 cup cane sugar
2 teaspoons cinnamon
Preheat oven to 350° and line a baking sheet with parchment paper.
Cut butter and almond paste into small cubes, chill again if warmed up during the cutting process.
In a medium sized mixing bowl, whisk together flour, sugar and salt. Stir together the water and apple cider vinegar in a small measuring cup, set aside. Using a pastry cutter, cut in butter and almond paste. Once you have pea sized crumbs, gradually pour in water vinegar mixture. You may need to use your hands to gently bring everything together into a ball. Do not over mix! It’s okay to have chunks of butter and almond paste, in fact, those will make for a more flakey crust. Wrap the dough ball in plastic and refrigerate for 15 minutes.
Once chilled, remove dough from plastic and roll out onto a flour surface into a rectangle until 1/8″ thick. Once rolled out, sprinkles cinnamon sugar mixture all over evenly. Cut a thin strip going the long way, about 1/4″ thick and roll up, and place on parchment prepped baking sheet. Repeat the process for the rest of the dough. I like to make mine a variety of sizes by changing the length of the strip I roll up.
Bake at 350° for 20-25 minutes or until golden brown and the most center swirl is baked through. Yields 24-30 cookies, depending on how big you make them. Enjoy!
Aaaaand here’s a sneak peak at the almondy apple pie bites.